This is one of THE easiest meals I make. I always have frozen chicken breasts on hand, and the ingredients are just naturally part of my pantry. Also, so easy to add portions for company or extra lunches later in the week. Everyone who has tried it, loves it!

Orange Mandarin Chicken
From Cooking Light

Serve with Asian noodles - such as soba, somen, or udon - and steamed snow peas.

2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, un-drained
½ cup chopped green onions
1 tablespoon finely chopped seeded jalapeño pepper (needless to say, I don't do this)
1 teaspoon bottled minced garlic
½ cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Yield: 4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)

Robin Vitetta-Miller
Cooking Light, JULY 2002